Reply #2: You don't have to add any fats if you don't want

[Blues Heron]

I've made plenty of loaves with just flour water salt and yeast.


But lately I've been adding a couple of TB of melted butter to the dough and it really helps tenderize the crust.

My go-to recipe for whole wheat

2 cups whole wheat flour
2 cups white flour
1.5 tsp instant yeast*
2 tsp salt
about 1.5 cups water
(optional add 2 TBS melted butter to the water just before mixing in with the dry ingredients)

Mix dry ingredients, add water, do preliminary knead just to make sure everything is incorporated evenly, wait 10 or 20 minutes, do a more thorough knead, until dough is silky.

Let rise in covered bowl 4 or more hours

Grease baking sheet, form loaf, place on sheet, cover and allow to rise about 45 minutes to an hour. Preheat oven to 400 degrees F.

Slit loaf a few times with a serrated knife

Bake 35 minutes or until internal temp is about 200 degrees F.

Cool on wire rack. Enjoy! :)


* A note on the yeast - I use SAF "Red" instant yeast, comes in a 1 lb bag. I understand it is similar to "bread machine yeast" in that it is finely granulated, and can be added directly to the dry ingredients, no proofing needed. If using regular "active dry" which is more coarsely granulated, use twice as much.